Sheet Pan Baked Chicken and Potatoes

Looking for a simple yet satisfying dinner option that doesn’t require much effort? This Sheet Pan Baked Chicken and Potatoes recipe is just what you need. It’s an easy, one-pan meal that’s packed with flavor. With tender chicken thighs, crispy potatoes, and aromatic herbs, this dish is a comforting favorite the whole family will love!

Why You’ll Love This Recipe

This sheet pan dinner is not only incredibly easy to prepare but also delivers big on flavor. The chicken thighs cook perfectly alongside the seasoned potatoes, making for a hearty meal with minimal cleanup. Plus, the garlic, smoked paprika, and fresh herbs give the dish a fragrant and savory aroma that will fill your kitchen as it bakes. With just a handful of ingredients and a single pan, this recipe is a time-saver that doesn’t compromise on taste.

Ingredients

• 1 pound yellow potatoes, cut into quarters lengthwise (peel if desired)

• 6-8 chicken thighs (bone-in, skin on)

• 3-4 tablespoons olive oil

• Juice of 1/2 lemon

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon Italian seasoning

• Salt & pepper to taste

• 1 package poultry fresh herb mix (rosemary, sage, thyme)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C) and move the rack to the middle position.

2. Grease a large, rimmed baking sheet or line it with foil for easy cleanup.

3. Cut the potatoes into quarters and place them on the baking sheet alongside the chicken thighs.

4. Drizzle olive oil and lemon juice over the chicken and potatoes. Use your hands to coat the ingredients evenly.

5. Sprinkle garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper over the chicken and potatoes. Toss everything together using your hands until well-coated.

6. Scatter the poultry herb mix (rosemary, sage, thyme) around the chicken and potatoes. You can place some of the herbs directly on top of the chicken and potatoes, while leaving other sprigs whole and scattered.

7. Roast in the oven for 30-40 minutes or until the chicken is cooked through, reaching an internal temperature of 165°F. The cooking time will vary depending on the size of your chicken thighs.

8. If desired, broil for a few minutes to crisp up the skin on the chicken and potatoes.

9. Remove from the oven, garnish with additional fresh herbs if desired, and serve immediately.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

Variations

• Different Potatoes: You can swap out yellow potatoes for red potatoes or baby potatoes for a different texture and flavor.

• Chicken Breasts: If you prefer chicken breasts, substitute the thighs, but be mindful of the cooking time as chicken breasts can cook faster.

• Veggies: Add other vegetables like carrots, onions, or bell peppers to the sheet pan to make the meal even more hearty.

• Herb Substitutes: If you don’t have a poultry herb mix, use dried herbs or other fresh herbs like parsley or basil for a different flavor profile.

Storage/Reheating

• Storage: Leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in the oven at 350°F for about 10-15 minutes, or until warmed through. You can also reheat in the microwave, though the skin may not be as crispy.

FAQs

1. Can I use boneless, skinless chicken thighs instead?

Yes, you can use boneless, skinless chicken thighs, but the cooking time will be shorter. Make sure to check for an internal temperature of 165°F.

2. Can I substitute the olive oil with another oil?

Yes, you can use other oils such as avocado oil or vegetable oil in place of olive oil.

3. How can I make this dish spicier?

Add some crushed red pepper flakes, cayenne pepper, or a pinch of chili powder to the seasoning mix to give it a spicy kick.

4. Can I make this recipe with chicken breasts instead of thighs?

Yes, you can, but chicken breasts will cook faster than thighs. Be sure to check the internal temperature and reduce the cooking time accordingly.

5. How can I ensure the chicken skin gets crispy?

Broil the chicken for 2-3 minutes at the end of the cooking process to crisp up the skin, making sure to keep an eye on it to avoid burning.

6. Can I add more vegetables to the sheet pan?

Definitely! You can add other vegetables like carrots, Brussels sprouts, or zucchini. Just make sure they’re cut into similar-sized pieces to ensure even cooking.

7. Can I use fresh potatoes instead of pre-cooked ones?

Yes, fresh potatoes work perfectly in this recipe. Just ensure they’re cut into uniform pieces so they cook evenly.

8. Can I use dried herbs instead of fresh ones?

Yes, you can use dried herbs if you don’t have fresh ones. Use about half the amount, as dried herbs are more concentrated.

9. Can I prepare this recipe ahead of time?

You can prep everything ahead of time by cutting the potatoes and seasoning the chicken. Store them in the fridge and bake when ready to serve.

10. How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F. You can check this with a meat thermometer to be sure.

Conclusion

This Sheet Pan Baked Chicken and Potatoes recipe is an easy, flavorful, and satisfying dinner option for busy nights. It’s a comforting meal that requires little effort while delivering big on taste. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to become a go-to in your recipe rotation!